Spaghetti of asparagus with a creamy ham sauce

Bake the slices of raw ham in a pan with non-stick coating without butter or oil on a high heat brown and crunchy. Let them drain on kitchen paper.

First cut the woody underside of the asparagus. Use a peeler to peel the asparagus a few cm from the top down, all the way round. Prevent the cup from breaking off by not putting too much pressure on it. Then saute the asparagus in thin slices with the peeler.

Bring the strips of ham with the whipped cream to the boil and simmer for 10 minutes on low heat. Season with salt and pepper. Puree the whipped cream with ham with the hand blender into a creamy sauce. Bring the milk to the boil with salt and pepper to taste and cook the asparagus spears in 5-7 minutes until al dente. Drain them. Divide the asparagus over 4 plates, put the fried ham on top and sprinkle with the cheese. Serve with the ham sauce.